Eggplant stuffed(papoutsakia) by Antony
- 4 large eggplants
- 2 large onions
- 2 cloves of garlic
- 4 green peppers
- 4 red peppers
- Feta cheese 8 slices (preferably not too salty)
- 1 can of peeled tomato sauce
- Salt, pepper, sweet red pepper, a little grated cinnamon, sugar, a bay leaf and oregano
- 1 cup olive oil
- A glass of dry white wine
Cut the eggplants in two like shoes, dig inside and throw it we do not use it at all.
Put the peeled eggplant in water with salt until you use that to us not tan and sweeten if it is bitter.
Chop onions and green and red peppers in size as in salad. And chopped garlic.
Put the fire a pot, pour a glass of olive oil.
When you burn the oil pour onions, all the peppers and garlic and saute a bit.
Then add the wine and when eliminates all alcohol, add the peeled tomatoes and sugar mix for about a minute and fill water to boil.
Then add the spices our salt, pepper sweet red pepper, cinnamon, oregano, and bay leaves and let it cook until it evaporates almost all water.
Take a pan with vegetable oil and burn just spend a sauté the eggplant very fast not to be softened.
In the end we place the eggplant on a baking sheet and salt them internally too little.
We take the sticks and slice each eggplant into a crush. We take the stuffing we have prepared and fill each eggplant well. The juice we have left with the remnants of the filling put in the multi elsewhere to dissolve all and pour into the pan to cook the eggplant.
We preheat the oven to 200 C.
Place the baking pan in the oven and leave to cook our food round from 45 mins to an hour.
When the eggplants have been cooked Serve sprinkled them from above with a little grated yellow cheese on your choice.